[Homestead] New bread making method
cayadopi at yahoo.com
Thu Feb 25 09:03:51 EST 2010
I came across something last year - an alternative to refrigeration. This native indian family was using this method full time, I figured it would be a back up plan idea.
A standard ice chest type cooler, partially filled with water. Open the cooler at night so the water temp cools down to overnight temps. Close the lid early in the a/m (keep in the shade of course). You've trapped the cooler overnight temps in the water, keeps your food cool.
I haven't experimented with it to see what the day time temp would be inside the cooler, as food needs to be stored under 40 degrees.
I suspect in an extended power outage situation it would be big a help.
From: Gene GeRue <genegerue at ruralize.com>
To: homestead at lists.ibiblio.org
Sent: Tue, February 23, 2010 8:49:25 PM
Subject: [Homestead] New bread making method
On Feb 23, 2010, at 7:27 PM, Clansgian at wmconnect.com wrote:
> I use . . . sourdough bread rather
> than a bread machine, etc.
I have never used a bread machine or any other machine to make my bread and pizza skins. But I do now use the refrigerator, which would be my last machine to give up, I think.
I am so happy with the new way I am making bread dough that I cannot resist offering it for edification and, it goes without saying in this venue, critique.
I have used at least five times now the system that was featured in Mother Earth News recently. For those who do not get the mag, here is the article online:
My experience is that a half-cup less water works better. Even then, the dough is still wet when you take it from the fridge, so have a lot of flour on the surface where you shape it.
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